Poha Veggie Cake


  • 1 Big cup poha, (flatten rice)
  • 3 tablespoons curd
  • 4 tablespoons besan
  • 1 onion chopped
  • 1 tomato chopped
  • 2 tablespoons chopped carrot
  • 2 tablespoons chopped capsicum
  • 2 green chillies chopped
  • 1 tablespoons ginger garlic paste
  • Chopped fresh coriander leaves
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon salt or according to taste
  • 1 teaspoon jeera
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon red chilli powder
  • 1 1/2 teaspoon chaat masala
  • 1 teaspoon lemon juice

For Seasoning

  • 2 teaspoon oil
  • 1 teaspoon mustard seed
  • 1 teaspoon sesame seed
  • 10 -12 curry leaves
  • A pinch of hiengh


Take poha and wash it two three times with water, strain all the water, keep it for rest for five minutes. Add curd, besan mix it well now add all the cut veggies, mix salt, turmeric powder, ginger garlic paste, green chillies, red chilli powder, chilli flakes, chaat masala, coriander leaves, add two tablespoons of water. Take a kadai put 2 glass of water,put a ring or jali stand in the water, cover it with lid , boil the water in high flame, take a cake tin or any bowl greased it well, put all the poha batter in the greased mould . When water is boiling keep the mould in the stand cover it with lid, and cook it in low medium flame for 30 – 35 minutes. Check it with toothpick, then off the flame. Let it cool. Now in a broad pan put oil , mustard seed, sesame seed, heengh and curry leaves, put the cake in the seasoning and cook it for one minute in medium flame , turn it and cook the bottom also for one minute. Serve hot with sauce or chutny.

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